White Sheet Cake – Soft, Fluffy & Perfect for a Crowd

White Sheet Cake is the ultimate crowd-pleasing dessert — soft, fluffy, perfectly sweet, and baked in a single pan that makes serving a large group effortless. It has a light vanilla-almond flavor that feels both classic and comforting, and it pairs with almost any frosting you love.

A square slice of white sheet cake with white frosting on a white plate — *Soft, fluffy White Sheet Cake with silky buttercream — perfect for any crowd*

What is it

White Sheet Cake is a single-layer cake baked in a large rectangular pan, typically a 9×13-inch or a larger jelly roll pan. It delivers a moist, tender crumb thanks to egg whites, butter, and often a splash of sour cream or buttermilk, with a subtle vanilla and almond flavor that makes it taste like a proper bakery white cake.

Unlike layer cakes that require stacking and precise decorating, a sheet cake is simply baked, cooled, frosted in the pan, and sliced into neat squares. It is sturdy enough to transport to parties, potlucks, and celebrations without any worry.

Why you’ll love it

Bakes in one pan with minimal prep and cleanup.
Soft, fluffy crumb that stays moist for days.

Light vanilla-almond flavor that pairs with almost any frosting.
Feeds a large group easily — one 9×13 pan yields 12 to 20 slices.
Perfect for birthdays, potlucks, office parties, and casual celebrations.

Works beautifully with White Chocolate Frosting, Wedding Cake Frosting, or a classic American Buttercream on top.

Ingredients

For the cake (9×13-inch pan / 12 to 20 servings)

280 g (2¼ cups) all-purpose flour or cake flour, sifted.

2 tsp baking powder.
½ tsp fine salt.
226 g (1 cup) unsalted butter, softened.

400 g (2 cups) granulated sugar.
4 large egg whites, room temperature.
240 ml (1 cup) buttermilk or whole milk, room temperature.

60 g (¼ cup) sour cream.
2 tsp vanilla extract.
½ to 1 tsp almond extract.

For the classic buttercream frosting

226 g (1 cup) unsalted butter, softened.
360 to 480 g (3 to 4 cups) powdered sugar, sifted.

2 to 4 tbsp heavy cream or milk.
1 tsp vanilla extract.
¼ tsp fine salt.

Optional toppings

Rainbow sprinkles for a birthday style.
Chopped toasted pecans for a White Texas Sheet Cake finish.

Fresh berries or edible flowers for a party look.

White sheet cake baked in a pan with white frosting and colorful sprinkles — *Simple pantry ingredients come together into a perfectly fluffy white sheet cake*

How to make

Step 1: Prep

Preheat oven to 175°C / 350°F. Butter and flour a 9×13-inch baking pan, or line it with parchment paper.

Step 2: Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream butter and sugar

Beat the softened butter and sugar together on medium-high speed for 3 to 5 minutes until pale and fluffy.

Step 4: Add wet ingredients

Add the egg whites one at a time, mixing between each addition. Mix in the vanilla and almond extracts. Stir the sour cream into the buttermilk.

Step 5: Alternate dry and wet

With the mixer on low, alternate adding the flour mixture in three additions and the buttermilk mixture in two additions, starting and ending with flour. Mix until just combined — do not overmix.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean and the top springs back when pressed.

Step 7: Cool and frost

Let the cake cool in the pan for at least 30 minutes. Spread buttercream or frosting over the top and decorate as desired. Slice into squares and serve.

White sheet cake pan being frosted and sliced into squares on a wooden surface — *Bake, cool, frost, and slice — the easiest large-batch cake you’ll make*

How To Serve

White Sheet Cake is best served at room temperature so the crumb is soft and the frosting is creamy. Slice into neat rectangles or squares and serve directly from the pan — no need for plates or presentation fuss.

It is especially festive with a layer of colorful sprinkles on top for birthdays, or fresh fruit for a more elegant table. Pair it with Mascarpone Frosting or Cream Cheese Frosting for a more sophisticated finish, and serve alongside White Almond Cupcakes for a matching dessert table.

Vanilla sheet cake with white frosting and rainbow sprinkles served on a plate with fork — *Dressed up with sprinkles or kept classic — every slice is a celebration*

How To Store

Cover the frosted sheet cake tightly with plastic wrap or foil and store at room temperature for up to 3 days. If your frosting contains cream cheese or mascarpone, refrigerate it for up to 5 days instead.

To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature for 1 to 2 hours before serving. Unfrosted cake layers freeze particularly well.

FAQs

What pan size is best for a white sheet cake?

A standard 9×13-inch baking pan is the most common, yielding 12 to 20 slices. A larger 12×18-inch half-sheet pan is ideal for feeding a bigger crowd.

Can I use all-purpose flour instead of cake flour?

Yes. All-purpose flour produces a slightly denser crumb. For a lighter result, replace 2 tablespoons per cup of all-purpose flour with cornstarch to mimic cake flour.

Can I make it ahead of time?

Absolutely. Bake the cake a day ahead and frost it the following day. The crumb actually improves overnight as moisture distributes evenly.

Why use only egg whites?

Egg whites keep the cake white and contribute to a lighter, fluffier texture. Using whole eggs would add yellow color and slightly denser structure.

Can I use a different frosting?

Yes. This cake is very versatile. Try Dark Chocolate Buttercream for a dramatic contrast, or Seafoam Frosting for a vintage marshmallow-style finish.

Note

Do not overmix the batter after adding the flour — overmixing develops gluten and makes the cake dense and tough. Mix only until the flour disappears. Also, make sure all your ingredients are at room temperature before you start, as cold butter and eggs will not cream together properly.

Nutrition information

Approximate per slice, based on 16 servings:

Calories: 340 kcal.
Carbohydrates: 46 g.

Fat: 16 g.
Protein: 3 g.
Sugar: 32 g.

Tips and Tricks

Use room temperature butter, eggs, and buttermilk for the smoothest batter.
Beat the butter and sugar for a full 3 to 5 minutes for a properly airy crumb.
Do not open the oven before the 25-minute mark or the cake may sink.

Let the cake cool fully before frosting to prevent the frosting from melting and sliding.
Use a flat offset spatula to spread frosting evenly across the whole pan.
For a shortcut, top with White Chocolate Frosting directly while the cake is still slightly warm, so it sets into a glossy, slightly firm layer similar to a poured icing.

If you love vanilla-based celebration cakes, Vanilla Sponge Cake and Vanilla Buttermilk Cake are excellent companion recipes for a full white dessert table.